Paneer bhurji is a delicious North Indian dish. Despite the base being paneer, a common Indian cheese, it actually has a texture and richness similar to scrambled eggs. You can make this with homemade paneer, or buy it from the store. I make an egg version of this dish, called Egg bhurji, which is very popular in my family.
Paneer bhurji is a common restaurant food. It is sometimes, but not often, found in roadside stalls as well. It is an easy stir-fry that comes together with minimal effort. It also makes for a great vegetarian sandwich or roll filling. You can use it as a filling with puffs, or samosas. It is a great substitute for mashed potato filling. You could even put it in dosa.
This is a great dish to alter if you are into experimenting. It is a stir-fry, so you can easily add in peas or bell peppers. If you want, you can make it without the ginger, and adjust the spice however you like. It’s a really good base dish that you can play around with infinitely.
- 2 tbsp ghee or vegetable oil
- 1 tsp cumin
- 1 medium onion finely chopped
- 2 tomatoes finely chopped
- 1 tsp ginger grated
- 2 green chillies
- 1 tsp turmeric
- ½ tsp chili powder
- 1 tsp kasoori methi (fenugreek)
- 12 oz paneer grated or finely chopped
- ¼ cup cilantro chopped
- 2 tbsp milk
- salt to taste
- Heat ghee
- Add cumin, allow to toast until fragrant
- Add onion, cook until translucent. Add ginger and red chili powder
- Add tomatoes and salt. Cook until tomatoes turn jammy
- Add green chili
- Add paneer and cook for 3 minutes
- Add kasoori methi and milk. Stir.
- Turn off the stove. Top with cilantro.